- Apr 1, 2011
- 4
- 10
I was asked to feed 60 people for a club that I belong to and it turned out great. This was the first time that I have cooked for that many people by myself. Everyone was very impressed. I will show the q view as soon as my fiancee uploads the pics for me.
I started with 34 pounds of boston butts. Rubbed them with a basic rub that consists of salt, black pepper, cayenne pepper, brown sugar, paprika, garlic salt, and onion salt, after a slathering of yellow mustard.
430, I started heating my chargriller pro with sfb with one chimney of kingsford briquetts. Brought the temp up to about 250 for around 30 minutes ( I like to heat my smoker up really well before adding meat for food safety reasons).
5 pm, I loaded the 34 lbs (5 butts) onto the smoker and added about 4 big chunks of hickory to the firebox. ( I also continued adding hickory chunks every 30 minutes or so.
9pm, I inserted my digital thermo into the biggest butt and the temp read 143. Spritzd everything with a mixture of apple juice and worcestercire (sp?) Every hour or so after they also got spritzd.
11 pm, Temp hit 150 and I foiled all 5 and moved to my oven set to 225. ( I know this is bogus to some but I needed some sleep)
730 am, my alarm went off letting me know that the pork had hit 200 degrees and it was time to shut it down. I let the meat rest for about 2 hours.
930 am, I pulled all 5 butts and loaded them into 4 alluminum pan, and straight into the fridge.
630 pm, in the oven at church with my thermo buried in a pan of pork. Oven set to 300.
730 pm, time to serve, meat temp was 138,
I served around 60 people, someone else brought the plain white buns, red slaw, and sauce. Everyone seemed impressed, Im looking into building a larger wood burning smoker in the near future for this type of gathering. Thanks for reading, q view will come soon.
I started with 34 pounds of boston butts. Rubbed them with a basic rub that consists of salt, black pepper, cayenne pepper, brown sugar, paprika, garlic salt, and onion salt, after a slathering of yellow mustard.
430, I started heating my chargriller pro with sfb with one chimney of kingsford briquetts. Brought the temp up to about 250 for around 30 minutes ( I like to heat my smoker up really well before adding meat for food safety reasons).
5 pm, I loaded the 34 lbs (5 butts) onto the smoker and added about 4 big chunks of hickory to the firebox. ( I also continued adding hickory chunks every 30 minutes or so.
9pm, I inserted my digital thermo into the biggest butt and the temp read 143. Spritzd everything with a mixture of apple juice and worcestercire (sp?) Every hour or so after they also got spritzd.
11 pm, Temp hit 150 and I foiled all 5 and moved to my oven set to 225. ( I know this is bogus to some but I needed some sleep)
730 am, my alarm went off letting me know that the pork had hit 200 degrees and it was time to shut it down. I let the meat rest for about 2 hours.
930 am, I pulled all 5 butts and loaded them into 4 alluminum pan, and straight into the fridge.
630 pm, in the oven at church with my thermo buried in a pan of pork. Oven set to 300.
730 pm, time to serve, meat temp was 138,
I served around 60 people, someone else brought the plain white buns, red slaw, and sauce. Everyone seemed impressed, Im looking into building a larger wood burning smoker in the near future for this type of gathering. Thanks for reading, q view will come soon.
